These chocolate mandarin mousses are bound to be a hit at your next dinner party!
Ingredients (serves 6)
- 300ml Thickened cream
- 50g White sugar
- 1 Large egg white
- 100g 70% dark chocolate
- 1 tbsp mandarin juice
- 2 Sumo Mandarin skins
- 2 Juice of Sumo Mandarins
- 100g White sugar
- To make the mousse, heat half the cream in a saucepan over low heat till at boiling point. Meanwhile, break up the chocolate into small pieces and set aside in a mixing bowl. Once the cream is hot, pour over the chocolate and stir till it’s a homogenous mixture. Cool to blood temperature. I test this by touching the outside of the bowl. It shouldn’t feel hot or cold to your skin.
- Meanwhile, whip up the remaining cream with the juice till it reaches very soft peaks. I found this easiest with an electric mixer – I’d usually do this amount by hand but the liquid makes it slightly harder for the cream to whip.
- Whip up the egg white to soft peaks, and continue whipping to stiff peaks while adding the sugar in 1 tbsp at a time, making sure that the sugar is dissolved between additions.
- Fold the cream into the chocolate mixture in thirds, then fold in the meringue mixture in thirds. Separate into serving glasses and chill until needed.
- For the candied mandarin peel, thinly slice the peel, place into one litre of water and bring to the boil.
- Once boiling, strain and repeat 3 times, changing the water each time. The peel should be tender but not mushy. Separately, combine the mandarin juice and the sugar to make a syrup and boil until the sugar dissolves.
- Place the cooked peel into the syrup and boil for approximately 8 to 10 minutes or until the peel is translucent. Leave to cool and store in the syrup in the fridge.
- To serve, top each glass with some candied mandarin peels.